Sweet Potato Stacks with Crispy Sage Leaves
- Total Time
A restaurant-worthy side dish from the comfort of your own home. Stacking the ingredients in a muffin pan helps simplify the preparation process.
cooking spray4 spray(s)
canned chicken broth¼ cup(s)
heavy whipping cream2 Tbsp
kosher salt¾ tsp
uncooked sweet potato(es)2 large, peeled, thinly sliced
unsalted butter2 tsp
fresh sage½ cup(s), use 12 whole leaves
- Preheat oven to 400°F. Coat a 12-hole muffin pan with cooking spray.
- In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
- Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
- While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.